PRODUCTTIMETEMPERATURERECIPE
Artichoke25-45’85 ºC / 185 ºFArtichokes with ham sous-vide
Baby carrot16-20’85 ºC / 185 ºF
Baby courgette20’85 ºC / 185 ºF
Beetroot2h85 ºC / 185 ºF
Bell pepper50’80 ºC / 176 ºF
Black turnip20-25’85 ºC / 185 ºF
Button mushrooms15’85 ºC / 185 ºF
Carrot45-55’85 ºC / 185 ºF
Cauliflower40’85 ºC / 185 ºF
Celeriac30’85 ºC / 185 ºF
Courgette14-15’85 ºC / 185 ºF
Fennel50’85 ºC / 185 ºF
Frozen broad beans20’85 ºC / 185 ºF
Frozen peas15’85 ºC / 185 ºF
Garlic confit1h85 ºC / 185 ºF
Green asparagus24’85 ºC / 185 ºF
Green garlic10-25’85 ºC / 185 ºF
Pak choy6’85 ºC / 185 ºF
Parsnip10’85 ºC / 185 ºF
Potato garnish50’90 ºC / 194 ºF
Pumpkin12-15’85 ºC / 185 ºF
Quince45’85 ºC / 185 ºF
Radish5’85 ºC / 185 ºF
Rhubarb1h61 ºC / 142 ºF
Salsify14’85 ºC / 185 ºF
Sliced potato (1 cm)25’85 ºC / 185 ºF
Spinach15’85 ºC / 185 ºF
Spring onion30’85 ºC / 185 ºF
Swede16’85 ºC / 185 ºF
Sweet potato50’90 ºC / 194 ºF
Swiss chard15’85 ºC / 185 ºF
Turnip20-40’85 ºC / 185 ºF
White asparagus40’85 ºC / 185 ºF
Whole potato3h85 ºC / 185 ºFWrinkled potatoes with mojo
*Note: All cooking times and temperatures are approximate.